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First Aired - 06/01/2011 03:00PM
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The studio is packed as Damon & Brian Miller invite from friends from Oslo, Norway to The Speakeasy to remiss on drunken nights, discuss the brilliance of Akvavit and remind listeners that it's not about what you have but how you use it! This episode was sponsored by Cain Vineyard & Winery.
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The Speakeasy: Norwegian Cocktail Culture (18:13)
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Damon Boelte, The Speakeasy, Brian Miller, Heritage Radio Network, Cain Vineyard & Winery, Cain Five, Norway, bar culture, cocktails, Oslo Bar Scene, Norwegian culture, cocktail renaissance, infusions, lecture series, Cava, drinking out of shoes, proof levels, David Wondrich, Hotel room Old Fashioned, high quality ice, Milk & Honey,To comment on this episode click here. There are currently Comments
First Aired - 01/27/2013 03:00PM
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Eamon Rockey, owner and GM of Aska, brings Scandinavian food to Williamsburg! This week on The Morning After, Eamon joins Jessie Kiefer and Jen Tullock in the studio to talk about the integrity of ingredients and traditional cooking. Hear how Eamon twists tradition and time to create truly unique food and beverages. Eamon believes in the importance of intention and attention in the kitchen; how does Eamon incorporate these ideas into Aska's tasting menu? Erin Fairbanks, Executive Director of the Heritage Radio Network and host of The Farm Report, is talking about Chardonnay's meat dishes. Tune in to hear what's on the menu at Chardonnay's at their Stockholm location! This program has been brought to you by The Greenhouse Tavern.
"I want to see something inspiring lead to a series of steps or experiments, that eventually leads to something beautiful." [13:00]
"We're not doing things to stand on a soapbox, we're doing them because it feels like the right thing to do." [20:00]
"If your goal is to meet expectations, it's very difficult to surpass them." [21:30]
-- Eamon Rockey on The Morning After
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Rappin' Front of House (8:56)
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Erin Fairbanks, flossing, Eamon Rockey, Front of House, Modelo, West Wing, gay Irishman, Patron, designer, rapping,Aska (17:20)
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Eamon Rockey, Aska, Williamsburg, tasting menu, coffee program, a la carte, Kinfolk Studios, Frederick Berselius, pop-up restaurant, cocktail, energy drinks, Magnus Nilsson, fermentation, leaves, potatoes, aroma, time, kombucha, yogi, puer tea, sugar, caraway, Scandinavia, living, drink, dark beer, local, roaster, Queens, dairy cooperative, service, Eleven Madison Park, Eater, approachable, Wythe Hotel,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2011 03:00PM
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Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.
* photo by Erin Gleeson
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The Food Seen: Shuna Lydon & Jeremy Shapiro (18:00)
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Michael Harlan Turkell, The Food Seen, Hearst Ranch, Lulu, Shuna Lydon, Peels, Jeremy Shapiro, baking, pastries, the pasty chef is the neurologist of the kitchen, metrics, measurements, baking is easier in metric, sourdough, fermentation, Army experience, Caraway Ice Cream, corn has more sugar than a strawberry, trends,Life Changing Loafs (21:40)
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life changing loafs, Sweedish mixed rye and meat loaf, flavor profiles, German bread, more complex, sourdough starters, Dan Leapord, the craft of baking, variables in baking, commercial yeast, baking powder, leavening push, kitchen temperatures, unbleached cake flour, grains from around the world, Switzerland, hybridized baking, American pastry chefs, Heidi Swanson, 101 Cookbooks, Good to the Grain, Smitten Kitchen,To comment on this episode click here. There are currently Comments
